Raspberry Pavlova

A raspberry pavlova is a large meringue. They are best when they are slight crunchy on the outside and marshmallowy on the inside. Personally, I think that the raspberries taste delicious with the pavlova, especially with cream and topped with a coulis. This is very easy to make.

Recipe for raspberry pavlova:

1 meringue base

200ml of double or heavy cream

For coulis

300g of raspberries

100g of icing of powdered sugar

Start by placing 225g of raspberries and 100g of icing sugar in a blender or food processor and blitz until smooth. IMPORTANT make sure to remember to put and keep the lid on the blender UNTIL the blades have came to a complete stop. I have done this before :o)!

Next, sieve this mixture to remove any seeds or pulp. You will end up with a delicious smooth liquid.

Now, whip the double cream until soft peaks formed. Now drizzle over some of the raspberry puree and gently fold it to achieve a marbled effect.

Gently place the large meringue onto a large serving plate and dollop the mixture into the middle and carefully smooth it. If you prefer, you could pipe it.

Place the other 75g of raspberries on top, then drizzle a bit more of the coulis.

Now you can serve and enjoy your delicious simple dessert!